pandan chiffon cake (pandan juice method)

Not because it is not yummy, but because it is so darn tedious to make!

Seriously, I am so not used to having to wait a day before I can bake a cake.

But so many of you have asked me for this recipe so yes, I heard you, and well, here’s how I make a Pandan Chiffon Cake using natural pandan juice. I have to say I tried really, really hard to not add any coloring to this cake even though I prefer a more vibrant green.

My verdict? This is a really good pandan cake, but the chances of me waiting 2 days to make one cake is really quite slim, especially since my recipe for a pandan cake using the pandan paste method is really good too!

Let me show you how to make this cake. Make sure you have quite a bit of patience before you start! (You have been warned! :P)

DAY 1 – Make the pandan juice.

Wash and the leaves. Make sure you wash every nook and crevice because dirt is easily trapped in the leaves. Cut the leaves into smaller pieces.

Add the leaves into a blender.

Add enough water to enable the blender to blend the leaves.

Blend until all the leaves are pulverized.

Strain and squeeze as much juice as possible out of the leaves. Pour the juice into an air-tight container and place it in the fridge over-night.

The mixture will separate and the water will float to the top while the denser concentrated pandan juice will settle at the bottom of the container.

Day 2 – Carefully pour out the water, leaving behind the concentrated juice.

In a mixing bowl, beat the egg yolks and sugar until the mixture turns pale.

Add the oil and beat until completely incorporated.

Combine the pandan juice with the coconut milk. Add this to the batter and mix, until just combined.

Fold in the flour and salt. Set this aside.

In a clean mixing bowl, whisk the egg whites until they turn foamy. Add the cream of tartar and continue whisking until soft peaks form.

Gradually add the sugar until firm peaks form.

Beat 1/3 of the meringue into the egg yolk batter.

Gently fold the remaining meringue in two batches until no white streaks remain.

Pour the batter into the UNGREASED tube pan. Lift the pan about 10cm off the kitchen counter and drop it onto the counter a few times to remove the larger air bubbles.

Bake at 170°C for the time stated for your pan size. Once baked, invert the pan and cool the cake completely before unmoulding.

I know smell of pandan is very sweet when we cook it, but when i use pandan juice to make coconut jam (just to have green colour), i can not have smell sweet like pandan’s smell. So I wonder your cake has pandan’s smell?

Thank you so much, Diana, for sharing with us your yummy recipe, it looks v tempting.
As everyone’s prrceotion of different stages of peak is different, is it possible for u to show us yours? It would help us greatly when we use your recipes? Thank u in advance.

Hi Diana,
Thank you for sharing this recipe! I am baking one in my oven right now. It smells so so lovely. I have used a slow juicer to extract the juice it was a breeze and I get pure pandan juice in seconds just like my mom used to pound them and squeeze the pulp in the linen bag. Just wash and dry the leaves and cut them into 3-5cm and chuck them into the juicer and stain.

Your recipes are to the T and with very clear instructions, I really enjoyed using your recipes. Thank you again.

I’m so glad you’ve posted a pandan juice method for pandan chiffon cake!! The last time I searched your blog, there was only the pandan paste method. I’m trying to go all natural with my homemade pandan cakes and have not found a recipe that I really like. I’ve tried your coffee chiffon cake and banana chiffon cake recipes and LOVE the baked outcome. Totally looking forward to trying out this recipe next. Thank you!!!